Pumpkin Fudge

Over the weekend, I attended one of my favorite parties of the year: The sixth annual Friendsgiving. It's a huge gathering of a bunch of friends, and everyone brings a dish or two to make a huge pre-Thanksgiving feast. I always get really excited about it mostly because I love getting together with so many fun people, but also because it's a fun opportunity to make a dish or dessert for a large group.

This year, I brought a quinoa-broccoli-and-cheese casserole, which was super delicious, but also made some rich, sweet pumpkin fudge as a treat. The fudge went over so well with everyone at the party, I had to share it with you all. It's the perfect dessert to bring to a Thanksgiving celebration - one batch makes plenty of fudge for a huge group!


3 C. sugar (I used Truvia, so I actually used just 1 1/2 C. Truvia)
3/4 C. butter 
2/3 C. evaporated milk
1/2 C. pumpkin puree
2 Tbs. corn syrup
1 1/2 tsp. pumpkin pie spice
1 (7 oz.) jar Marshmallow fluff
1 (12 oz.) pkg. white chocolate chips
1 tsp. vanilla extract

Mix together the first six ingredients over medium-high heat. Bring to a boil, and stir constantly for about 12 minutes while the mixture thickens up. After 12 minutes, remove from heat and stir in the marshmallow fluff, white chocolate chips and vanilla extract. Mix until well combined, then pour mixture into a greased, foil-lined 8x8" baking dish. Let set, preferably in the fridge, for at least two hours. When set, cut into squares and serve.

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